Well for a long time I have been playing with a recipe to come up with a good Hillbilly type Breakfast sausage. Now Grand Pa Made a great one Way Back in the Appalachian Mountains of Kentucky. These ones around here are good, but I find the flavor lacking and not enough under tones. Also no bite at all.
This one seems to have all that. And the wife loves it.(not a meat eater much) Also the heat is an after thought and not near enough to affect her. So kids are fine too. So I thought Id share it so I could get some comments and opinions on what you all think.Please if you try be honest and no sugar coat. I'm not like that and want the truth. So Im' sharing the recipe. I used deer, But think that a lean hamburger or beef would work too. The pork was about a 80/20 I would guess. So a pork butt would be fine. Or some thing even fatter. This is the closest Ive been to Paps.
Hill sausage #2
2 lbs beef or venison*
2 lbs pork butt*
4 tsp Pickling salt
1 TBS. Black Butcher Pepper
5 tsp Rubbed sage
1 tsp. Parsley
1/2 tsp Red Pepper
1/2 tsp. Cayenne Pepper
1 tsp. Marjoram
2 tsp. Chopped Thyme
1 TBS. Brown sugar
1/2 cup Dry milk
3/4 cup Water
1/4 " grind meat.
for stuffing med. links 5" long
for patties 2" diameter and slice.
I like the fact that Sage is a major player.
Am loaded up with Breakfast sausage right this minute,
but have book marked it and I will try it.
Thanks for sharing.
Love sausage patties with my pumpkin pancakes.
Sorry no pic but what can i say this is fresh sausage in the bag. LOL! Not much to show.
Sounds tasty! Always looking for new breakfast sausage recipe! Thanks!
Kinda partial to the name. As I have some venison waiting to be ground - this looks to be the recipe I'll try.